Wednesday, January 2, 2008

Roasted marrow bones

I made some marrow bones as a late night snack last Friday. I couldn't resist.

I just put some olive oil on top (not necessary) and stuck in an oven for 25-30 minutes at 350 degrees.

We ate them with toasted bread, leftover parsley, and salt. Florence Prime Meats sawed the bones so that both ends were open, so instead of scooping out the marrow, we realized that we could cut around it and have the marrow fall out the bottom. When we did this Mabel said it was like it gave birth.

Mark Bittman wrote about roasting marrow bones and published a recipe by Fergus Henderson last October. I don't really remember reading it back then (though I must have), but I'm sure it's been unconsciously contributing to my current obsession.

After a little digging, I also found a 10 year old bone marrow article by Florence Fabricant which was pretty good and informative. She notes that marrow is almost 300 calories an ounce! That sounded pretty crazy until I realized that olive oil is 240 calories an ounce.

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